Big Peat - Islay Blended Malt (70cl, 46% ABV)

Smoke, barbecue, medicine, farmyard aromas

By far the most polarising of all whisky flavours - and in some ways, that most distinctive of Scotch whisky. Peat is a type of fossil fuel, halfway between soil and coal, which produces a very aromatic smoke as it burns, and is widespread in the Scottish Highlands and islands. It has long been used to dry out malted barley in preparation for making whisky…and the aroma of the smoke lingers throughout the whole distillation process and the subsequent years of maturation.

The resulting flavour is often described as “medicinal” - associated with disinfectants such as TCP, especially by its detractors. Those who enjoy the flavour may be more likely to compare it to the scent of a barbecue, or a welcoming fireplace on a cold winter night.

Peat is almost universally associated with the Islay region - although some Islay whiskies have no peat, while many non-Islay whiskies do. As the flavour derives from the malted barley rather than the cask, it is generally more upfront in younger whiskies than in older expressions, where the cask has had more time to influence the overall style - this is why most Islay whiskies, renowned for their peaty flavours, are bottled at 10 or 12 years with relatively little spirit kept for older ages (Lagavulin is a notable exception). The most notorious of peaty whiskies is probably Laphroaig, while the crown of the “world’s peatiest whisky” is held by Bruichladdich’s Octomore series. At the other end of the scale, those flavours produced by relatively light peating levels are described by the earth flavour tag.

Because of the distinctiveness and the sheer intensity of peaty flavours, they can be difficult to pair with cigars: generally, the fuller-flavoured the cigar, the more likely it is to complement an intensely peaty whisky. In this sense, Bolivar, Partagas and certain Cohibas are safe choices. You may like to experiment a little more and try other cigars that are marked by flavours of leather, pepper or toast, however.

Brine, seaweed, cured meats, oil, vinegar

Any distillery tour guide will tell you of the importance of the environment for maturing whisky. After all, it takes only a couple of days to distill the spirit, but it will be slumbering in a warehouse for a minimum of three years, and often more like ten or twenty. The local environment is often described as a key factor in the particular flavour profile of any given distillery’s produce. For many, this may have more to do with romanticism than fact: but for those distilleries situated by the coast, it has a very real effect. When the waves of the tide lap against the warehouse walls, as they do at many distilleries from Islay to Orkney, the spirit inside can hardly help but absorb some of that sea air.

This explains the distinctively salty flavour present in many coastal drams. For some, such as Tobermory or Old Pulteney, the salinity forms one of the most immediately recognisable characteristics. For many of the peaty Islay whiskies, it mixes with the smoke to produce a very distinctive seaweed flavour, or notes of smoked ham and cured meat. In each case, it is unmistakeable, and absolutely unique - there is no comparable flavour in the world of wine, beer, cognac, bourbon or any other drink.

Although salty flavours are mostly associated with island whiskies (including but not limited to Islay), they may be found in many mainland distilleries located on the coast. The aforementioned Old Pulteney is one, as is neighbour Clynelish and perhaps Glenglassaugh; the Campbeltown region is also marked by a strong salinity. Some island drams are as notably lacking in salty flavours (e.g. Highland Park) as others are marked by it (Tobermory, Talisker).

The unusual savoury quality of such flavours make them a good counterpart to some of the more spicy or peppery cigars - Por Larrañaga or El Rey del Mundo might be good examples, while Cohiba and Partagas complement the bolder Islay styles very well.

Citrus, berries, apple, pear

One of the most distinctive characteristics of the Speyside region, fruity flavours are also common in the Islands (so long as peat does not dominate) and in many Lowland single malts. It is a curious coincidence to find overt flavours of fruits in a spirit made from grain, and therefore of a completely different provenance to brandy or wine: these flavours of fresh fruit - to be distinguished from the drier flavours of raisins, red grape or fruitcake that derive from sherry-cask maturation and are grouped under the ‘dried fruit’ tag - owe much to the influence of ex-bourbon barrels made from American Oak. These casks generally produce vibrant aromas with a far lighter and fresher character than the heavy, dry European Oak sherry casks: tropical fruits, such as pineapple, kiwi or coconut, are a common comparison.

Some whiskies present clear flavours of apple or pear, such as Glenfiddich 12-year-old and many other Speyside whiskies in a similar style (our Treasurer’s Selection Benrinnes is an excellent example). Others tend towards a tarter citrus flavour, such as the orange notes in Dalmore or the tropical fruits of Arran. Flavours of red berries often derive from wine casks - raspberry, strawberry or cherry are common flavours in port-cask matured whiskies (see e.g. Balvenie Portwood or Glenmorangie Quinta Ruban), while drier flavours of cranberry or red plum may result from various red wine finishes (e.g. Longrow Red, or many of the wine cask expressions from Edradour). It is a wide-ranging set of flavours with all sorts of possible incarnations, and a good test for the learner’s palate: it is easy to define a whisky as tasting ‘fruity’, but is it fresh fruit or dried? Apple, citrus or berry? Raspberry, blackberry or boysenberry…?

Some cigars have slightly fruity flavours themselves, which are an obvious pairing: consider the floral flavours of Romeo y Julieta or San Cristobal, for example. Grassy or sweet flavours may also complement this diverse and expressive flavour profile.